Creamy Farro Risotto with Greens

Step 1

Cook onion, garlic: Heat oil in a large saucepan or pot over medium heat. Cook onion until translucent, about 5 minutes. Add garlic, cook until fragrant, about 1 minute.

Step 2

Simmer: Add farro and stir to coat. Pour in vegetable broth. Cover with a lid and bring to a boil over medium-high heat (see note 1). Reduce heat to maintain a simmer. Cook for 20 minutes, stirring occasionally.

Step 3

Make sunflower seed cream: Meanwhile, rinse and drain sunflower seeds. Add seeds and water to a blender. Blend until completely smooth.

Step 4

Combine: Uncover the pan of farro. Pour in the sunflower cream. Stir to mix. Cook uncovered, stirring frequently, until farro is tender, about 10 to 15 minutes. If the mixture looks dry at any point, add a splash or two of extra broth.

Step 5

Finish cooking: Stir in peas. Cook on low until peas are tender (about 2 minutes for frozen, a few minutes longer if fresh). Stir in spinach, lemon juice, and season with salt and pepper (to taste). Once the spinach has wilted, spoon and serve in shallow bowls.